-CRUST-
1/4 lb Butter; softened
1/2 c Macadamia nuts; chopped
7/8 c Flour
3 tb Brown sugar
FILLING
3 pk (8 oz) cream cheese;
-softened
1 c Sugar
1 tb Vanilla extract
2 ts Lime juice; fresh
3 lg Eggs
STRAWBERRY GLAZE
2 pt Strawberries; fresh
3/4 c Sugar
2 tb Cornstarch
1/2 Lime; juice of
Red food coloring; optional
CRUST Mix all ingredients in 10 inch spring ring form pan. Place pan a
notch above the middle of the oven and broil at 350 degrees. Stir often
until mixture is slightly browned and consistency of corn meal. Remove from
oven and pat mixture down until even and firm in bottom of the pan. Be
careful not to burn the crust! FILLING Beat cream cheese. Add sugar
gradually. Add eggs one at a time, beating well after each addition. add
vanilla and lime juice. Bake 25 minutes at 350 degrees. Cool to room temp
before adding glaze. STRAWBERRY GLAZE Place 1 cup strawberries in blender.
Cover and puree. Slice remaining strawberries and arrange on top of cheese
cake. Set aside. Place sugar and cornstarch in small pan. Add puree, lime
juice and coloring, very slowly. Cook over medium heat until thick. DO NOT
overcook! Pour glaze carefully over strawberries. Place in refrigerator for
8 hours before serving. Easily serves 12. Me ke aloha, Mary
NOTES : If strawberries are not in season, leave the cheesecake au
natural! OR for a really elegant dessert, top it off with my Cheesecake
Top Hat! You’ll never eat a better cheese cake with or without the
strawberry glaze or the Top Hat! I use fresh limes from the yard. You can
use lemons if you so desire, but the limes are far superior! Hope your
family enjoys it as much as mine does!
Yields
12 Servings